Wood, Whisky, What is there not to love? Every brewer loves everything made from malt including Single Malt Whisky of course. So when by luck chance and happenstance we came across the opportunity to join a Bulk Buy! for a couple of 20L Single Malt Whisky casks from a name Craft Whisky Distillery in Tasmania, who shall remain nameless for now…well the offer was simply too good to be true and miss out on an opportunity to get a Whisky Barrel and get our Brewing on! So we did! cheers #brewhappy #barrelsoffun
French Toast – Double Brown Ale with Maple Cinnamon and Vanilla Beans aged in Wood!
- Type: All Grain Batch Size: 21.00 l Boil Size: 23.77 l
- Boil Time: 60 min
- Est Original Gravity: 1.081 SG Est Final Gravity: 1.014 SG
- Estimated Alcohol by Vol: 8.8 %
- Bitterness: 34.9 IBUs Est Color: 58.1 EBC
- Mash Name: Single Infusion @67C
- Date: 14 Feb 2018 Brewer: Dermott Dowling Asst Brewer: Roger Lew
- Equipment: Robobrew with Pump Efficiency: 72.00 % Est Mash Efficiency: 72.0 %
Amt Name Colour %
5.20 kg Gladfield Ale Malt (6.0 EBC) 68.4 %
0.60 kg Gladfield Dark Crystal Malt (190.0 EBC) 7.9 %
0.60 kg Gladfield Munich Malt (15.5 EBC) 7.9 %
0.60 kg Harraway’s Rolled Oats (2.8 EBC) 7.9 %
0.20 kg Gladfield Biscuit Malt (60.0 EBC) 2.6 %
0.20 kg Gladfield Brown Malt (178.0 EBC) 2.6 %
0.20 kg Gladfield Light Chocolate Malt (900.0 EBC) 2.6 %
25 gm Perle [8.50 %] – Boil 60.0 min Hop 8 21.4 IBUs
25 gm Willamette [4.70 %] – Boil 30.0 min Hop 9 9.5 IBUs
25 gm Willamette [4.70 %] – Boil 5.0 min Hop 11 4.0 IBUs
- 2 Vanilla Bean (Boil 5.0 mins) Split beans and scrap out contents and all in the boil @5 mins from flameout
- 0.11 oz Cinnamon Stick 1 Scroll (Boil 5.0 mins) add a scroll @5 mins from flameout
- 750ml Maple Syrup (Boil 0.0 mins) add at flameout – save another 250mL for addition into secondary fermentation
- Mash In Add 21.82 l of water at 72.3 C 65.6 C 75 min
- Sparge: Fly sparge with 10.56 l water at 75.6 C
- Ferment at 18-22C letting the beer free rise and ferment out the primary before adding last 250mL of Maple Syrup into secondary Fermentation
- Fine, rack into Barrels and let age for 1-3 months tasting using a wine thief nail or other such methods that reduce oxygen entering the beer
- Bottle or Keg to your liking using 111 grams of Dextrose (Corn Sugar) to a C02 level of 2.3
- Sip, Savour and enjoy! Prost!
Sauces of Brewspiration:
More pics and news coming but you might enjoy this BrewTube with Matt @Boatrocker talking about Wood and Beer and Brewing!
This BeerCo Brown Ale is kept nice and simple and low on the hopping and tight on the malt bill in the aim of making a well balanced easy drinking session-able brown ale more in the style of a Northern English Brown Ale.
- Light, sweet malt aroma with toffee, nutty and/or caramel notes
- Dark amber to reddish-brown color
- Gentle to moderate malt sweetness, with a nutty, lightly caramel character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties).
- Medium-light to medium body. Medium to medium-high carbonation.
- 1.050 OG
- 1.013 FG
- 25 IBU
- 4.8% ABV
- 23 SRM
- 0.51 IBU/OG
Hops: grams Variant Time
Bittering: 30 gm Magnum 45 mins
Aroma: 30 gm EK Goldings 15 mins
- Mash all grains at 150 ºF (66 ºC) for 60 minutes or until full starch conversion has been accomplished.
- Sparge – once again the brewer should do normal regime at around 75 °C.
- Boil until formation of hot break is seen then add 15 grams Target and boil 45 minutes. Add Irish Moss and 30 grams East Kent Golding and boil 15 minutes.
- Yeast & Fermentation – Pitch your favourite American ale-ish type yeast and ferment around 20-22 °C.
Back to brewing @ home after a 17 year hiatus the climes told me it was time to get nutty and go brown!
Grabbing a good old Black Rock Nut Brown Ale kit on the recommendation of friends @ Grain & Grape it just did not feel like enough! Kit brewing is the cheats way out to home brew so why not chuck in some Willamette hops and a couple of Fuggles hop plugs with a Wyeast London Ale Yeast and oh yeah, why not chuck in some East Timor Organic Coffee Beans late in the boil for a great roasted nutty taste 🙂
Dry hopped in the fermenter with the Fuggles hops and brewed at 18 degrees Celsius.
Brewed on: Sat 18 July 2011 Bottled on: Sat 2 July 2011 Best after: Oct 2011
It’s a wonderful deep brown clear drop with a big bold hoppy head and dry hop finish. Internationally sourced ingredients, the International Nutta Brown Ale is a winner!
It’s good to be back brewing after 16 years off! 16 years too long my friends. Brew on 🙂